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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Makes 6+ servings

2 tablespoons coconut oil

2 leeks, tough dark green parts removed, washed well, and chopped


5 cloves garlic, minced

2 tablespoons minced ginger

½ teaspoon allspice

½ teaspoon ground cinnamon

¼ teaspoon black pepper

1 large butternut squash (aim for 3.5 pounds), peeled, de-seeded, and cut into 1-inch cubes

6 cups vegetable stock

1 14-ounce can full fat coconut milk

2 teaspoons lemon juice

1. In a large pot, heat the coconut oil over medium heat. Add the leeks and ¼ teaspoon salt. Cook, stirring regularly for 5 minutes. Add the garlic and ginger and cook another minute. Add the allspice, cinnamon, black pepper and cook another 30 seconds. Add ½ cup of the vegetable broth and scrape up any brown bits stuck to the bottom of the pan. Add remaining vegetable stock, butternut squash and ½ teaspoon salt. Bring to a boil, reduce to a simmer, cover pot, and cook 20 minutes, until squash is very tender. Stir in coconut milk.

2. Working in batches if necessary, transfer soup to a high speed blender and process until very smooth and creamy. Return soup to pot and add the lemon juice. Taste and adjust lemon and salt if needed.


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